Indian-Spiced Osso Buco

Indian-Spiced Osso Buco

  • Prep time

    30 minutes

  • Cook time

    4 hours

  • Course

    Main

  • Skill level

    Intermediate

  • Season

    Fall, Winter

  • Serves

    4
Chef’s notes

It’s not uncommon to hear that many hunters grind the meat from the shanks of their deer. There isn’t anything wrong with it, but there are other options. After making osso buco I discovered that the value of the shank isn’t just the meat, it’s the marrow inside those bones that makes all the difference in the world.

Marrow is mostly made up of fat, an essential element when it comes to cooking with lean wild game. As the shanks slowly braise in the sauce, the marrow starts to drip like butter. This gives you a decadent, melt-in-your-mouth taste.

Classic Italian osso buco is made with carrots, onion, tomatoes, and wine, but I am a big fan of taking traditional recipes and giving them an interesting twist. In this version I keep the tomatoes as the sauce base but trade the wine for coconut milk and season the meat with a generous amount of garam masala, a mix of Indian spices that you can buy at most grocery stores. Traditional osso buco is typically finished with a fresh gremolata, so I created a modified version that aligns with the spicy Indian flavors made with cilantro, lime zest, and minced ginger.

The end result is juicy, tender meat infused with aromatic spices covered in a rich sauce reminiscent of tikka masala. It's the ultimate winter comfort food. Be sure to have some basmati rice or warm naan bread to soak up all that sauce!

Ingredients

  • 2½ to 3½ lbs. bone-in venison shanks
  • Kitchen twine
  • 3 tbsp. garam masala, divided
  • 1 tsp. sea salt
  • 1 small yellow onion, sliced
  • 4 cloves garlic, minced
  • 1 sliced chile pepper (jalapeño, habanero, or serrano)
  • 1 tbsp. freshly grated ginger
  • 1 cup stock (venison or beef)
  • 1 (14 oz. can) full fat coconut milk
  • 1 (14 oz. can) plain tomato sauce
  • 1 cinnamon stick
  • Ghee or coconut oil for cooking

Gremolata

  • ¼ cup of fresh chopped cilantro
  • Zest of ½ a Lime
  • 1 tsp. of minced fresh ginger

Serving Suggestion

  • Basmati rice and/or naan bread
  • Lime wedges

Also works with

Venison or beef shank

Preparation

  1. Use a bone saw to cut the shanks crosswise into roughly 2- to 3-inch rounds. It helps to make cuts through the muscle first using a knife, and then use the saw to finish cutting through the bone. Rinse well to make sure there are no small bone fragments or dust. Cut a small piece of kitchen twine and tie it around the bone and meat.
  2. Mix 2 tablespoons of garam masala with 1 teaspoon of sea salt in a small bowl. Season the meat with the as much of the mixture as you need, and let it rest while you prep the remaining ingredients. This can also be done the night before to let the flavors marinate.
  3. Pre-heat the oven to 325°F and heat a large Dutch oven or pot over medium-high heat. Add a tablespoon of ghee or oil to the pan and once hot, brown each piece on both sides. Remove them from the pot and set aside.
  4. Add an additional tablespoon of oil to the pan and add the sliced onions. Sauté for a few minutes and then add the chile pepper, garlic, and ginger. Sauté for an additional minute or until fragrant.
  5. Deglaze the pan with the cup of stock and stir in the coconut milk and tomato sauce. Add the cinnamon stick, remaining tablespoon of garam masala, and return the osso buco back to the pot. Cover the lid and transfer to the oven.
  6. Braise for about 4 hours or until fork-tender. The timing will depend on what kind of meat you use and how big your shank cuts are. Check periodically as it cooks. If the sauce reduces too much or dries out you can add a splash of stock to the pot. If there is too much liquid, remove the lid and let the sauce reduce and thicken.
  7. While the osso buco cooks, you can prepare the gremolata by mixing the cilantro, lime, and ginger together in a small bowl.
  8. Season to taste with extra salt as desired. Serve the osso buco with basmati rice and/or naan bread and garnish with lime wedges and the cilantro gremolata.
Chef’s notes

It’s not uncommon to hear that many hunters grind the meat from the shanks of their deer. There isn’t anything wrong with it, but there are other options. After making osso buco I discovered that the value of the shank isn’t just the meat, it’s the marrow inside those bones that makes all the difference in the world.

Marrow is mostly made up of fat, an essential element when it comes to cooking with lean wild game. As the shanks slowly braise in the sauce, the marrow starts to drip like butter. This gives you a decadent, melt-in-your-mouth taste.

Classic Italian osso buco is made with carrots, onion, tomatoes, and wine, but I am a big fan of taking traditional recipes and giving them an interesting twist. In this version I keep the tomatoes as the sauce base but trade the wine for coconut milk and season the meat with a generous amount of garam masala, a mix of Indian spices that you can buy at most grocery stores. Traditional osso buco is typically finished with a fresh gremolata, so I created a modified version that aligns with the spicy Indian flavors made with cilantro, lime zest, and minced ginger.

The end result is juicy, tender meat infused with aromatic spices covered in a rich sauce reminiscent of tikka masala. It's the ultimate winter comfort food. Be sure to have some basmati rice or warm naan bread to soak up all that sauce!

Ingredients

  • 2½ to 3½ lbs. bone-in venison shanks
  • Kitchen twine
  • 3 tbsp. garam masala, divided
  • 1 tsp. sea salt
  • 1 small yellow onion, sliced
  • 4 cloves garlic, minced
  • 1 sliced chile pepper (jalapeño, habanero, or serrano)
  • 1 tbsp. freshly grated ginger
  • 1 cup stock (venison or beef)
  • 1 (14 oz. can) full fat coconut milk
  • 1 (14 oz. can) plain tomato sauce
  • 1 cinnamon stick
  • Ghee or coconut oil for cooking

Gremolata

  • ¼ cup of fresh chopped cilantro
  • Zest of ½ a Lime
  • 1 tsp. of minced fresh ginger

Serving Suggestion

  • Basmati rice and/or naan bread
  • Lime wedges

Also works with

Venison or beef shank

Preparation

  1. Use a bone saw to cut the shanks crosswise into roughly 2- to 3-inch rounds. It helps to make cuts through the muscle first using a knife, and then use the saw to finish cutting through the bone. Rinse well to make sure there are no small bone fragments or dust. Cut a small piece of kitchen twine and tie it around the bone and meat.
  2. Mix 2 tablespoons of garam masala with 1 teaspoon of sea salt in a small bowl. Season the meat with the as much of the mixture as you need, and let it rest while you prep the remaining ingredients. This can also be done the night before to let the flavors marinate.
  3. Pre-heat the oven to 325°F and heat a large Dutch oven or pot over medium-high heat. Add a tablespoon of ghee or oil to the pan and once hot, brown each piece on both sides. Remove them from the pot and set aside.
  4. Add an additional tablespoon of oil to the pan and add the sliced onions. Sauté for a few minutes and then add the chile pepper, garlic, and ginger. Sauté for an additional minute or until fragrant.
  5. Deglaze the pan with the cup of stock and stir in the coconut milk and tomato sauce. Add the cinnamon stick, remaining tablespoon of garam masala, and return the osso buco back to the pot. Cover the lid and transfer to the oven.
  6. Braise for about 4 hours or until fork-tender. The timing will depend on what kind of meat you use and how big your shank cuts are. Check periodically as it cooks. If the sauce reduces too much or dries out you can add a splash of stock to the pot. If there is too much liquid, remove the lid and let the sauce reduce and thicken.
  7. While the osso buco cooks, you can prepare the gremolata by mixing the cilantro, lime, and ginger together in a small bowl.
  8. Season to taste with extra salt as desired. Serve the osso buco with basmati rice and/or naan bread and garnish with lime wedges and the cilantro gremolata.
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Indian-Spiced Osso Buco

Recipe by: Danielle Prewett
Indian-Spiced Osso Buco
  • Prep time

    30 minutes

  • Cook time

    4 hours

  • Course

    Main

  • Skill level

    Intermediate

  • Season

    Fall, Winter

  • Serves

    4
Chef’s notes

It’s not uncommon to hear that many hunters grind the meat from the shanks of their deer. There isn’t anything wrong with it, but there are other options. After making osso buco I discovered that the value of the shank isn’t just the meat, it’s the marrow inside those bones that makes all the difference in the world.

Marrow is mostly made up of fat, an essential element when it comes to cooking with lean wild game. As the shanks slowly braise in the sauce, the marrow starts to drip like butter. This gives you a decadent, melt-in-your-mouth taste.

Classic Italian osso buco is made with carrots, onion, tomatoes, and wine, but I am a big fan of taking traditional recipes and giving them an interesting twist. In this version I keep the tomatoes as the sauce base but trade the wine for coconut milk and season the meat with a generous amount of garam masala, a mix of Indian spices that you can buy at most grocery stores. Traditional osso buco is typically finished with a fresh gremolata, so I created a modified version that aligns with the spicy Indian flavors made with cilantro, lime zest, and minced ginger.

The end result is juicy, tender meat infused with aromatic spices covered in a rich sauce reminiscent of tikka masala. It's the ultimate winter comfort food. Be sure to have some basmati rice or warm naan bread to soak up all that sauce!

Ingredients

  • 2½ to 3½ lbs. bone-in venison shanks
  • Kitchen twine
  • 3 tbsp. garam masala, divided
  • 1 tsp. sea salt
  • 1 small yellow onion, sliced
  • 4 cloves garlic, minced
  • 1 sliced chile pepper (jalapeño, habanero, or serrano)
  • 1 tbsp. freshly grated ginger
  • 1 cup stock (venison or beef)
  • 1 (14 oz. can) full fat coconut milk
  • 1 (14 oz. can) plain tomato sauce
  • 1 cinnamon stick
  • Ghee or coconut oil for cooking

Gremolata

  • ¼ cup of fresh chopped cilantro
  • Zest of ½ a Lime
  • 1 tsp. of minced fresh ginger

Serving Suggestion

  • Basmati rice and/or naan bread
  • Lime wedges

Also works with

Venison or beef shank

Preparation

  1. Use a bone saw to cut the shanks crosswise into roughly 2- to 3-inch rounds. It helps to make cuts through the muscle first using a knife, and then use the saw to finish cutting through the bone. Rinse well to make sure there are no small bone fragments or dust. Cut a small piece of kitchen twine and tie it around the bone and meat.
  2. Mix 2 tablespoons of garam masala with 1 teaspoon of sea salt in a small bowl. Season the meat with the as much of the mixture as you need, and let it rest while you prep the remaining ingredients. This can also be done the night before to let the flavors marinate.
  3. Pre-heat the oven to 325°F and heat a large Dutch oven or pot over medium-high heat. Add a tablespoon of ghee or oil to the pan and once hot, brown each piece on both sides. Remove them from the pot and set aside.
  4. Add an additional tablespoon of oil to the pan and add the sliced onions. Sauté for a few minutes and then add the chile pepper, garlic, and ginger. Sauté for an additional minute or until fragrant.
  5. Deglaze the pan with the cup of stock and stir in the coconut milk and tomato sauce. Add the cinnamon stick, remaining tablespoon of garam masala, and return the osso buco back to the pot. Cover the lid and transfer to the oven.
  6. Braise for about 4 hours or until fork-tender. The timing will depend on what kind of meat you use and how big your shank cuts are. Check periodically as it cooks. If the sauce reduces too much or dries out you can add a splash of stock to the pot. If there is too much liquid, remove the lid and let the sauce reduce and thicken.
  7. While the osso buco cooks, you can prepare the gremolata by mixing the cilantro, lime, and ginger together in a small bowl.
  8. Season to taste with extra salt as desired. Serve the osso buco with basmati rice and/or naan bread and garnish with lime wedges and the cilantro gremolata.